FERNA COCO-ESPRESSO and CHEESECAKE BROWNIES

FERNA COCO-ESPRESSO BROWNIES WITH CREAM CHEESE CAKE FERNA COCO-ESPRESSO BROWNIES WITH CREAM CHEESE CAKE

Ingredients:

Brownies:

Gold Coast Butter Oil Substitute, 6 tbsp

Cocoa Prime Cocoa Powder, 80 grams

Fresh Eggs, 3 whole

White Sugar, 1 ½ cup

Ferna Vanilla Liquid, ¾ tsp

All Purpose Flour, 1 cup

Ferna Iodized Salt, ¼ tsp

Franklin Baker Gem Desiccated Coconut, ½ pack

Coffee Powder, 1 ½ tbsp

Cream Cheese Cake:

Cream Cheese Bar, 1 bar

White Sugar, 3 ½ tbsp

Ferna Clear and Unflavored Gelatin, 1 tbsp

Water, 2 tbsp

Frosty Boy Whip Cream Powder, ¾ cup

Iced Cold Water , ¾ cup

Procedure:

1. Preheat oven to 350°F.

2. In a saucepan, cook butter oil substitute and cocoa powder over low heat until smooth. Remove from heat and add in coffee powder. Set aside to cool.

3. Mix eggs, vanilla and sugar using a wire whisk until well blended. Add in the cocoa mixture and all purpose flour plus salt and blend until smooth.

4. Fold in Franklin Baker Gem Desiccated Coconut.

5. Transfer the mixture into paper-lined 9 x 13 rectangular pan and bake for 30-35 minutes. Cool.

6. For the toppings; whip cream powder and cold water until stiff peaks formed. Set aside inside the refrigerator until ready to use.

7. In a bowl, beat cream cheese and sugar until light.

8. Bloom gelatin into cold water and melt in a baine marie procedure.

9. Add into the cream cheese.

10. Fold in cream cheese mixture into a whipped cream until well blended.

11. Spread cream cheese mixture on top of the cooled brownies.

12. Refrigerate until set and ready to cut.

 

Read 240 times Last modified on Wednesday, 10 August 2016 09:57